Vicenzovo Ladyfinger Biscuits Matilde Vicenzi

Biscuits that hold up in your tiramisù

A biscuit that is too fragile collapses as soon as it touches the coffee, and your tiramisù turns to mush. Vicenzovo soak up quickly but keep their shape: clean layers, an airy texture under the cream.

What you will taste

• Texture: airy, slightly crisp on the surface, melting after soaking.
• Aromas: vanilla and milky, a note of sugar on the surface.
• Taste: delicate, just sweet enough to leave room for the cream.

How to use it

• A quick dip in a strong coffee, with a splash of Marsala, for a classic tiramisù.
• In a pear charlotte, with a mascarpone cream.
• Dipped in a vin santo, for a very simple Tuscan dessert.

Where it comes from

It all began in 1905 in San Giovanni Lupatoto, at the gates of Verona, in Matilde Vicenzi's small bread and pastry shop. Her grandson Giuseppe ran the group from the 1960s. The ladyfinger biscuits are made at the San Giovanni Lupatoto site, along with the amaretti and puff pastries.